American BBQ Beef Stew with Sweet Potato and Collard Greens

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty stew with BBQ beef, sweet potatoes, and collard greens. This American-inspired beef recipe, ready in about 70 minutes, pairs beef chuck, sweet potato, collard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 40 min Serves 6 American cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add 600g beef chuck, cut into 1-inch cubes, and sauté for 5-7 minutes, stirring occasionally, until deep browned on all sides with a caramelized crust. Tip: Brown the beef in batches if needed to avoid overcrowding the pan.
  2. Step 2: Add 2 sweet potato, peeled and diced into 1/2-inch cubes, and cook for 3-4 minutes until edges are slightly softened but not browned. Stir in 200g collard greens, stemmed and torn into 2-inch pieces, and cook for 2-3 minutes until wilted and glossy. Tip: Collard greens release moisture quickly—cook them briefly to avoid sogginess.
  3. Step 3: Pour in 3 tbsp BBQ sauce, stirring to coat all ingredients evenly. Bring to a gentle simmer, then reduce heat to low, cover with a lid, and cook for 25-30 minutes, stirring occasionally, until sweet potatoes are tender and sauce thickens enough to coat the back of a spoon. Tip: If the stew becomes too dry, add 1/4 cup water to maintain moisture.
  4. Step 4: Taste and adjust seasoning with salt and pepper as needed. Serve hot, spooning stew into bowls with a mix of beef, sweet potato, and collard greens. Tip: For a richer flavor, stir in 1 tbsp butter during the last 5 minutes of simmering.

Related recipes